Methi Matar Malai

Fresh Fenugreek leaves and sweet Green Peas cooked in creamy and mildly spiced gravy of Onion, Whole Spices and Fresh Cream

Click here for original post

Prep time: 5-10 mins
Cooking Time: 15-20 mins
Serves: 4-5

1½ packed cups Fresh Fenugreek Leaves (Or use frozen)
1 cup Green Peas, fresh/frozen
1 large Potato, peeled, cut into ½ inch pieces and cooked
¼ - ½ cup Fresh Cream (I used low fat single cream. If using cashews ¼ cup is more than enough)
1 tsp Sugar (Optional but recommended, to mellow the bitter taste of fenugreek leaves)
¼ tsp Turmeric Powder
1 tsp Jeera/Cumin Seeds
1-2 tbsp Oil
Salt to taste

Grind to Smooth Paste:
1 medium Onion
3-4 Green Chillies (Adjust acc to taste)
½ inch Ginger, peeled
½ tsp Jeera/Cumin Seeds
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamoms
4-6 Cashews
3-4 tbsp Green Peas, fresh/frozen (for creamy gravy)
Heat oil and add cumin seeds to it. When it sizzles and turns golden red, add ground paste and keep stirring till the raw smell of onions disappears. It takes usually 5-6 minutes for the paste to turn light golden brown and the paste should become little dry. Be patient, or else the gravy will taste bitter.
Once you have cooked the paste, add fenugreek leaves and cook until the leaves are wilted, about 2 mins. Add cooked potato cubes, green peas, sugar, turmeric powder, and salt to taste and cook for 2 minutes.
Now add fresh cream, ½ cup of water and mix well. Simmer the heat and bring the gravy to gentle boil. Add little water if you think the gravy is too thick for your taste. Cook for another 2 minutes.
Transfer Methi-Matar Malai to serving dish and drizzle little cream on top if desired and serve hot with any Indian bread or flavoured Rice and enjoy.

For low fat version of this Methi Matar Malai, replace fresh cream with yogurt. You can also avoid using cashews or replace it with almonds to get thick gravy. Or simply add ¼ cup of ground green peas that will simply thicken the gravy. But please avoid adding maida which will simply ruin the taste.
You can also add ½ tsp of Garam Masala if needed. I prefer it without any overpowering taste of spice powder.
Addition of sugar is optional. I add it to gently mellow the bitter taste of fresh fenugreek leaves.

Labels: Cashew Nuts, Currys, Fenugreek Leaves, Fresh Cream, Green Peas